Beautiful Food – December 2015

Beautiful food often comes in whole plates like this one: Brussel sprouts with orange marmalade glaze, potato skins (there butter melting inside…my husband only like the inside of the potato and I have always favored the skins; we’re a good match), roast, and a cranberry sweet potato bread.

Sometimes even when it is cold, I get hungry for a salad. This one had no lettuce at all! It was hearty meal of celery (complete with leaves), cucumbers, carrots, cranberries, and peanuts! I like the bright colors and the melding of flavors. This time of year I like cranberries in lots of dishes.

The last stir fry with CSA veggies included watermelon radish, turnips, sweet potatoes and a few Brussel sprouts. The green beans were some I’d put in the freezer; they thawed quickly when added to the stir fry. The different shapes appeal to me almost as much as the colors.

A more recent stir fry is just as colorful but everything is from the produce section of the grocery store. I like different colors of bell pepper and carrot chips roughly cut…and I am enjoying Brussel sprouts although I’m going to wait a bit before buying more.

Food that is brightly colored and tastes good….beautiful!

Happy Thanksgiving!

When Thanksgiving Day first started, it was a celebration of the abundance of food after the annual harvest. Now – the vast majority of people have ready access to plenty of food throughout the year and the day is a holiday that (hopefully) acts as a reminder to be thankful for that aspect of the modern world. I applaud the efforts of organizations the seek ways to make the availably of food true for everyone, going beyond the majority that it true today.

The holiday period from Thanksgiving through the New Year have been a time of overeating and weight gain. I’m starting with a strategy this year to avoid the weight gain: spread out the treats so that no particular day is ‘over the top.’ I started off my making my ‘new’ treat for this season based on the cranberry carrot cake recipe from VegKitchen on Tuesday and enjoying one piece each day as my morning snack. I substituted grated sweet potato for the carrots and processed an apple with its peeling for the applesauce….and didn’t make the icing at all. It is still yummy.

Thanksgiving is also a time of traditions – particularly food related. My husband does not like turkey so we’ve always had roast. We have pumpkin custard (not crust) as one of the desserts. Sometimes I can’t resist a pecan pie but I make a small one (about half the usual size…and skip the crust). One food tradition that faded away with my grandmother was kolaches (apricot) and raisin buns; no one in the family makes that kind of bread any more.

Enough about food….there is a lot we all have to be thankful for every day. Having a day set aside each year with the name ‘Thanksgiving’ is a good reminder to realize that more often…not let the busy-ness of life cause us to savor and appreciate the wonderful aspects of our lives.

Beautiful Food – November 2015

There are so many beautiful foods to choose from this time of year. It seems like there are bright colors at every turn.

The salads have the orange of sweet potatoes or carrots…the dark green of parsley or cilantro…the magenta of watermelon radishes…even the cheese and boiled eggs in this salad are colorful! The whole is as beautiful as it is tasty.

And the salsa made with end of season bounty of tomatoes, cilantro, onions, hot pepper, garlic, and onions…gets just a spike of citrus from a lemon (peel and all). The colors and flavors blends together to contribute to several kinds of meals and snacks: salads, stir fries, tacos, chips….

And what about all the root veggies this time of year: white turnips, watermelon radishes, sweet potatoes (ok…I cheated a little – the green is a broccoli stalk rather than a root vegetable)…all in one stir fry. I add a little water when I first start cooking them to make sure they have enough cooking time to soften. Again – the appearance of food makes a big difference in the appeal of the meal.

New this month – and something I look forward to every years – is the arrival of pomegranates in the grocery store. I buy at least one a week. The seeds always look like little jewels to me; the color meshes well with the season. And they are my favorite afternoon snack until the season runs its course sometime in the early part of next year!

CSA Week 19

The week 19 share from the Gorman Produce Farm CSA was a full bag again this week. It was as large as last week (and I still have a few items in the refrigerator from last week…and I’m drying shredded radish leaves for use in soups through the winter).

In this week there is red leaf lettuce, arugula, chard (I chose the chard with the magenta stems), turnips (all white), red cabbage, bell peppers, banana peppers, 2 pounds of sweet potatoes, tatsoi, pac choi (traded my hot peppers for this), 1 pound of tomatoes, mustard greens, kohlrabi. I’m already thinking about making slaw of raw sweet potato, turnips, kohlrabi, and a watermelon radish from last week’s share. I’m enjoying the shredder attachment on my food processor!

I couldn’t resist including a close up of a chard leaf with this post. The color combination adds to the appeal of this vegetable in both salads and stir fries!